RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Total fats (g)	157.42
Energy (kCal)	3875.98
Carbohydrates (g)	411.23
Protein (g)	210.89
Fatty acids, total saturated (g)	67.56
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.10
Fructose (g)	0.50
Menaquinone-4 (g)	0.00
Tocotrienol, delta (mg)	0.00
Sugars, total (g)	20.39
Fatty acids, total trans-polyenoic 21:5 (g)	0.00
Fatty acids, total saturated 14:0 (g)	8.54
Fiber, total dietary (g)	26.04
Thiamin (mg)	2.03
Fatty acids, total trans-polyenoic 18:3i (g)	0.00
Fatty acids, total polyunsaturated 18:1 t (g)	2.14
Fatty acids, total saturated 14:1 (g)	0.82
Aspartic acid (g)	5.34
Energy (kJ)	16220.84
Tyrosine (g)	2.33
Folic acid (g)	0.00
Protein (g)	210.89
Fatty acids, total trans-polyenoic 15:1 (g)	0.00
Niacin (mg)	15.18
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.15
Copper, Cu (mg)	5.08
Fatty acids, total saturated 12:0 (g)	2.63
Fatty acids, total saturated 18:2 undifferentiated (g)	30.59
Glucose (dextrose) (g)	0.55
Theobromine (mg)	0.00
Vitamin E, added (mg)	0.00
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.03
Fatty acids, total polyunsaturated 17:1 (g)	0.15
Fatty acids, total trans-monoenoic (g)	2.41
Maltose (g)	8.93
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.00
Tocopherol, gamma (mg)	4.66
Fatty acids, total trans-polyenoic 13:0 (g)	0.00
Water (g)	550.15
Choline, total (mg)	52.76
Vitamin A, RAE (g)	1022.31
Fatty acids, total saturated 6:0 (g)	1.53
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.56
Tocopherol, delta (mg)	0.00
Phosphorus, P (mg)	3435.39
Threonine (g)	3.29
Fatty acids, total trans-polyenoic (g)	0.57
Carotene, alpha (g)	0.13
Sodium, Na (mg)	1640.65
Galactose (g)	0.00
Tocotrienol, beta (mg)	0.04
Fatty acids, total polyunsaturated 22:1 t (g)	0.00
Fatty acids, total polyunsaturated 24:0 (g)	0.02
Pantothenic acid (mg)	4.00
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.14
Total lipid (fat) (g)	157.42
Vitamin A, IU (IU)	3735.49
Energy (kcal)	3875.98
Fatty acids, total saturated 18:3 undifferentiated (g)	0.92
Fatty acids, total saturated 18:4 (g)	0.00
Manganese, Mn (mg)	6.24
Retinol (g)	1003.20
Leucine (g)	6.71
Fatty acids, total polyunsaturated 22:1 c (g)	0.00
Carbohydrate, by difference (g)	411.23
Betaine (mg)	0.10
Selenium, Se (g)	330.08
Tocopherol, beta (mg)	0.22
Isoleucine (g)	3.60
Phenylalanine (g)	4.49
Fatty acids, total saturated 22:0 (g)	0.04
Stigmasterol (mg)	0.00
Fatty acids, total saturated 20:4 undifferentiated (g)	0.19
Cholesterol (mg)	1017.06
Fatty acids, total polyunsaturated 15:0 (g)	0.85
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.00
Fatty acids, total polyunsaturated 18:1 c (g)	17.93
Fatty acids, total saturated 22:1 undifferentiated (g)	0.00
Fatty acids, total polyunsaturated 16:1 c (g)	1.32
Tocotrienol, gamma (mg)	0.00
Fatty acids, total trans-polyenoic 22:4 (g)	0.02
Fatty acids, total polyunsaturated (g)	32.43
Vitamin D (IU)	151.20
Fatty acids, total saturated 16:1 undifferentiated (g)	1.85
Caffeine (mg)	0.00
Vitamin D (D2 + D3) (g)	3.84
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.00
Vitamin B-12, added (g)	0.00
Vitamin E (alpha-tocopherol) (mg)	2.75
Lysine (g)	2.34
Fatty acids, total saturated 10:0 (g)	2.27
Adjusted Protein (g)	0.00
Fluoride, F (g)	7.59
Riboflavin (mg)	1.37
Fatty acids, total saturated 4:0 (g)	1.88
Vitamin B-12 (g)	1.26
Tocotrienol, alpha (mg)	0.81
Cryptoxanthin, beta (g)	0.28
Valine (g)	4.28
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.00
Fatty acids, total polyunsaturated 16:1 t (g)	0.26
Fatty acids, total saturated 20:1 (g)	0.30
Histidine (g)	2.14
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.41
Potassium, K (mg)	3433.76
Fatty acids, total polyunsaturated 18:2 i (g)	0.00
Hydroxyproline (g)	0.00
Phytosterols (mg)	1.05
Iron, Fe (mg)	15.64
Folate, total (g)	229.47
Campesterol (mg)	0.00
Glycine (g)	3.63
Calcium, Ca (mg)	1693.38
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.10
Cystine (g)	1.63
Folate, food (g)	229.47
Fatty acids, total saturated 18:1 undifferentiated (g)	42.56
Magnesium, Mg (mg)	566.31
Ash (g)	22.03
Vitamin D2 (ergocalciferol) (g)	0.00
Lycopene (g)	0.23
Vitamin D3 (cholecalciferol) (g)	3.84
Vitamin B-6 (mg)	0.99
Alcohol, ethyl (g)	0.00
Fatty acids, total saturated 18:0 (g)	11.76
Arginine (g)	5.49
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.05
Proline (g)	8.87
Lutein + zeaxanthin (g)	5.22
Sucrose (g)	2.18
Alanine (g)	3.34
Tryptophan (g)	1.47
Dihydrophylloquinone (g)	0.00
Starch (g)	284.77
Fatty acids, total saturated 8:0 (g)	0.96
Fatty acids, total saturated 16:0 (g)	29.89
Fatty acids, total polyunsaturated 17:0 (g)	0.52
Fatty acids, total saturated 20:0 (g)	0.12
Fatty acids, total monounsaturated (g)	45.92
Glutamic acid (g)	27.11
Vitamin C, total ascorbic acid (mg)	1.44
Vitamin K (phylloquinone) (g)	10.33
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.23
Methionine (g)	1.53
Fatty acids, total polyunsaturated 24:1 c (g)	0.00
Serine (g)	4.20
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.00
Carotene, beta (g)	186.76
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.45
Fatty acids, total trans (g)	2.98
Beta-sitosterol (mg)	0.00
Zinc, Zn (mg)	21.06
Lactose (g)	7.00
Folate, DFE (g)	229.47

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 15 minutes
Source
All Recipes

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine pasta	1	pound		1691.76	340.49	59.46	6.88
butter	1/2	cup		684.0	31.42	21.37	57.6
heavy cream	2	cups		816.0	6.57	6.81	86.59
black pepper	1/2	teaspoon	ground	2.88	0.73	0.11	0.03
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
pesto	1/3	cup		-	-	-	-
shrimp	1	pound	peeled deveined	385.33	0.0	91.12	2.31

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Creamy Pesto Shrimp

Estimated Nutritional Profile

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

Estimated Nutritional Profile for Ingredients